Ingredients
1-1/2 pounds fresh asparagus spears, halved4 boneless skinless chicken breast halves2 tablespoons canola oil1/2 teaspoon salt1/4 teaspoon pepper1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup mayonnaise1 teaspoon lemon juice1/2 teaspoon curry powder1 cup shredded cheddar cheese
Preparation
If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus.
In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
